Mediterranean Chickpea Salad

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In this Mediterranean chickpea salad recipe, chickpeas, tomatoes, feta and fresh herbs are tossed in a delicious homemade dressing for healthy salad rich in fiber and protein.

a bowl of Mediterranean Chickpea Salad

This chickpea salad recipe is so fresh and delicious I make it often with our favorite mediterranean dishes like lemon chicken kebabs, Greek meatballs and falafel!

Chickpeas, olives, tomatoes, cucumbers, onions, feta and herbs are tossed in a delicious homemade dressing for the best Mediterranean chickpea salad ever!

This chickpea salad is hearty so it’s a perfect salad to meal prep and enjoy all week long.

up close photo of a spoon taking a scoop of this chickpea salad recipe

Chickpea Salad: Ingredients & Substitutions

overhead view of the ingredients in this Mediterranean Chickpea Salad recipe
  • Chickpeas. You technically can substitute a different bean (such as white beans), if desired, but I recommend chickpeas.
  • Red Onion. any onion variety works well in this recipe – red, white, yellow or green onions.
  • Baby tomatoes. You can substitute any tomato variety including heirloom, Roma, etc.
  • Kalamata Olives. You can substitute your favorite olive variety, but kalamatas give the most authentic Greek flavor.
  • Feta Cheese. Goat cheese is an acceptable substitutes for feta.
  • Olive oil. Avocado oil is a great substitute if you don’t have olive oil.
  • Red wine vinegar. white wine vinegar and balsamic vinegar are great substitutes.
  • Dijon mustard. Any mustard variety can be used in place of Dijon.
  • Dried oregano. fresh oregano or your favorite Greek spice blend both work well in this recipe.
Mediterranean Chickpea Salad in a bowl

How to Make Chickpea Salad

Let’s walk through this simple recipe step-by-step! And don’t forget to watch the video.

Begin by whisking together the dressing ingredients in a small bow, then set it aside.

two photos showing how to make the dressing for this chickpea salad

Then, combine the chickpeas (Garbanzo beans), cucumber, onion, tomatoes, olives, feta cheese, parsley, cilantro, minced garlic, salt, pepper in a large bowl (preferably with a lid) and stir to combine.

Be sure to save 1-2 tablespoons of feta cheese and herbs to garnish the top of the salad with for serving.

How to Make Chickpea Salad - combining ingredients in a glass bowl

Next, pour the dressing over the salad ingredients and stir to combine.

Then, cover the chickpea salad and chill it for at least 1 hour.

How to Make Chickpea Salad - stirring the ingredients with dressing

Serve

Garnish with extra feta, fresh dill, olives, etc. and serve cold with your favorite Mediterranean recipes:

Mediterranean Chickpea Salad in a bowl garnished with dill and parsley

Store

Store leftovers in an airtight container in the refrigerator for up to 1 week. Do not freeze.

a spoon taking a scoop of Mediterranean Chickpea Salad

Chickpea Salad Recipe FAQs

Can you eat canned chickpeas?

Yes, absolutely. This recipe calls for a can of chickpeas. Just be sure to drain and rinse them.

Are chickpeas carbs or protein?

Both – ยฝ cup of chickpeas contains the following:
20 g carbohydrates (including 4 g fiber)
7 g protein

How long is chickpea salad good for in the fridge?

Chickpea salad lasts for up to 1 week store in an airtight container in the refrigerator.

Why is chickpea salad good for you?

This mediterranean chickpea salad is a great source of protein, healthy fats, fiber, vitamin A, vitamin C, and potassium.

Mediterranean Chickpea Salad on a plate with a fork

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Mediterranean Chickpea Salad Recipe

Laura
In this Mediterranean chickpea salad recipe, chickpeas, tomatoes, feta and fresh herbs are tossed in a delicious homemade dressing for healthy salad rich in fiber and protein.
5 from 24 votes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 12 Servings
Calories 167
Prep Time20 minutes
Chilling1 hour
Total Time1 hour 20 minutes

Ingredients  

  • 15 ounces chickpeas drained and rinsed, about 1 ยฝ cups.
  • 1 cucumber peeled and diced
  • ยฝ cup red onion finely diced
  • 1- pint baby tomatoes halved
  • 6 ounces kalamata olives drained and rinsed.
  • 6 ounces Feta cheese crumbled
  • 1 Tablespoon fresh parsley
  • 1 Tablespoon fresh cilantro
  • 1 Tablespoon minced garlic

Dressing:

Instructions 

  • In a small bowl, whisk together dressing ingredients
  • In a large bowl, combine chickpeas (Garbanzo beans), cucumber, onion, tomatoes, olives, feta cheese, parsley, cilantro, minced garlic, salt, pepper. Be sure to save 1-2 tablespoons of feta cheese and herbs to garnish the top of the salad with for serving.
  • Pour dressing over the salad ingredients and stir to combine.
  • Cover and chill for at least 1 hour.
  • Garnish with extra feta, fresh dill, olives, etc. and serve cold.

Video

Notes

Ingredient Substitutions
  • Chickpeas. You technically can substitute a different bean (such as white beans), if desired, but I recommend chickpeas.
  • Red Onion. any onion variety works well in this recipe – red, white, yellow or green onions.
  • Baby tomatoes. You can substitute any tomato variety including heirloom, Roma, etc.
  • Kalamata Olives. You can substitute your favorite olive variety, but kalamatas give the most authentic Greek flavor.
  • Feta Cheese. Goat cheese is an acceptable substitutes for feta.
  • Olive oil. Avocado oil is a great substitute if you don’t have olive oil.
  • Red wine vinegar. white wine vinegar and balsamic vinegar are great substitutes.
  • Dijon mustard. Any mustard variety can be used in place of Dijon.
  • Dried oregano. fresh oregano or your favorite Greek spice blend both work well in this recipe.
Store
Store leftovers in an airtight container in the refrigerator for up to 1 week. Do not freeze.

Nutrition

Serving: 0.5cup | Calories: 167kcal | Carbohydrates: 15g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 442mg | Potassium: 268mg | Fiber: 4g | Sugar: 4g | Vitamin A: 505IU | Vitamin C: 9mg | Calcium: 109mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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5 from 24 votes (5 ratings without comment)

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Recipe Rating




30 Comments

  1. 5 stars
    This has become a regular weekly recipe at my house, and I feel like I am eating healthier because of it! I omit the cumin but think the taste is wonderful. Thank you!

  2. 5 stars
    This is so Easy, Tasty & Delicious ๐Ÿ˜‹ I also added one cut up Avocado to mine. Great side dish with Baked Salmon . Thanks ๐Ÿ™‚

  3. 5 stars
    Love it! Iโ€™ve made it twice and my family loves it. The only thing I left out was the honey because I donโ€™t like sweet dressing.

  4. How does a salad with the base ingredient a can of chickpeas work out to be 12 servings? How big is each serving?